Frequently Asked Questions
Answers to common queries from home cooks looking to master the bowl.
What is kansui and why is it in ramen?
Kansui is an alkaline mineral water (usually a mix of sodium carbonate and potassium carbonate). It raises the pH of the dough, giving ramen its characteristic chewiness, yellow color, and preventing it from turning mushy in hot soup.
Can I substitute udon noodles for ramen?
While you can eat them with similar broths in a pinch, the structural differences are vast. Udon is thick and slippery (great for dashi), whereas ramen is built to grab heavy, fat-emulsified broths.
Why is my Pho broth cloudy?
Cloudiness occurs when bone marrow and fats emulsify into the water due to a rolling boil. To keep Pho crystal clear, parboil the bones first, scrub them clean, and then simmer on the lowest possible heat without letting it boil aggressively.
Is 100% buckwheat soba better than mixed?
It is entirely preferential. 100% (Juwari) offers maximum nutty flavor but a coarse texture that breaks easily. 80/20 (Ni-Hachi) offers a smoother slurp and better elasticity.
How long should I boil pork bones for Tonkotsu?
A true Tonkotsu requires between 12 to 18 hours at a rapid boil. The water must constantly agitate the bones to release collagen and fat, forming a creamy emulsion.
Do I need a pasta machine to make noodles at home?
Not strictly. Udon and Soba are traditionally cut by hand with a heavy knife. Ramen can also be hand-cut, though the stiff dough makes a mechanical pasta roller much easier on your arms.